Andy Baraghani
Former BA senior food editor. When Andy is not developing and testing recipes, he can be found at garage or estate sells and flea markets in search of objects to clutter his apartment. He has an extensive collection of mortar and pestles that he is very proud of. Spirit food: Salt-packed anchovies, bottarga, fish sauce…basically anything that packs a wallop of umami. andybaraghani.com
One-Skillet Creamy Chickpeas With Eggs and Prosciutto
Chickpeas in a spicy tomato-cream bath are what you need on a weeknight.
Almond and Raisin Agrodolce
Spoon this chunky condiment over baked fish, roasted veg, or pork chops.
Ramen Noodles With Miso Pesto
This cilantro-miso pesto is bright and delicious on springy ramen noodles.
Green Goddess Tuna Salad Sandwich
This recipe is a revelation, bringing bright herbaceous green goddess flavors to an otherwise one-note meal.
Hot Honey Chicken Thighs With Fried Bread
You’re essentially making a large chicken fat–doused crouton here, people.
18 Middle Eastern-Inspired Recipes We Absolutely Love
These fresh, vibrant dishes look special and taste delicious.
What Is Saffron, The World's Most Legendary Spice?
You already know that this red spice is amazing (and expensive), but what is saffron, exactly?
This Saffron Rice Recipe Is My Fullest Expression of Iranian Food
Notes from a lifetime of eating (and cooking) with saffron
12 Essential Middle Eastern Ingredients and Where to Buy Them Online
These are the Middle Eastern ingredients that senior food editor Andy Baraghani swears by.
Toum Is The Extra Garlicky Yogurt Sauce I've Loved All My Life
For Andy Baraghani, a hometown schwarma shop sparked a lifelong obsession.
My Guide to Modern Middle Eastern Cooking
Senior food editor Andy Baraghani shows us how the food he grew up on shapes the way he cooks today.
This Lamb and Winter Squash Soup Is Warming, Spicy, Sweet, and Straight-Up Delicious
We're talking layers of flavor without homemade stock and all-day prep.
Confetti Rice with Chicken in Spicy Garlic Broth
We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.
Spiced Dal With Fluffy Rice and Salted Yogurt
In this dish, lentils get a double dose of tartness from lime-marinated red onion and a drizzle of tangy yogurt.
The Greenest Coconut Curry with Clams and Rice Noodles
Coconut cream gives this soup velvety richness.
Hot-Pink Pearl Onion Pickles
These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.
Yemenite Green Hot Sauce (Zhug)
Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.
Brothy Beans and Farro With Mushrooms
Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein.
Citrus and Avocado Salad With Orange Water
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Spinach-Yogurt Dip With Sizzled Mint
Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.